That rude-sounding specialty might better be written "beef ball noodles."
Soong Kee is "the king of KL's beef noodle stalls," in business since 1945 according to the Makansutra guide to Malaysia (unfortunately out of print). An order of beef ball noodles (large; rm 4) arrives as a set; the ramen-like noodles are covered with dark minced beef and bright Chinese mustard leaves, while the balls rest in a clear broth flavored with spring onions.
Unlike their Western relatives, which are made from ground meat (such as this particularly coarse trio), beef balls are shaped from meat that's been so thoroughly pounded that the texture is grainless and the consistency, extra-springy. Be sure to bounce them in your little bowl of chili sauce.
Soong Kee
Jalan Tun Tan Siew Sin, Kuala Lumpur, Malaysia
(From a December 2006 visit)
